Baked panko-crumbed avocado fries with tahini miso sauce

30 minutes


Baked avocado fries

  • 2 avocados, large and ripe
  • 3 tbsp of plain flour
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • black pepper
  • 2 large eggs, lightly beaten
  • 100g of Panko breadcrumbs
  • 1 tbsp of olive oil
  • flaky sea salt, for sprinkling

Tahini miso sauce

  • 3 tbsp of light tahini
  • 1 tbsp of sweet white miso
  • 2 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp hot sauce
  • 1 orange, small, juiced
  • 1 lime, juiced
  • salt
  • pepper


Preheat the oven to 220°C/gas mark 8. Line a large baking tray with parchment paper
Cut each avocado in half lengthways, peel off the skin and remove the stones. Cut each avocado half into 3 or 4 pieces, depending on size, so that you have 12–16 long slices in total
Set up an assembly line of three bowls, the first containing the flour, chilli powder, salt and pepper, the second containing the beaten egg and the third the Panko breadcrumbs
Dip each avocado slice in the seasoned flour, followed by the egg, then coat in Panko breadcrumbs and place on the prepared tray. Repeat until all of your avocado slices are coated
Drizzle the olive oil over your slices and bake for 15–20 minutes until golden brown and crisp
While the avocado is baking, whisk together all of the ingredients for the sauce in a medium bowl and check for seasoning
Remove the avocado slices from the oven, sprinkle with sea salt and serve warm drizzled with tahini miso sauce